Go Back

Veggie Spring Rolls

Helen T. Patterson
These crispy veggie spring rolls are loaded with shredded cabbage, carrots, celery, onion, and bean sprouts, lightly seasoned, and fried to perfection.
They’re a plant-based, fiber-rich, and low-saturated-fat appetizer or snack.
Quick to assemble, freezer-friendly, and perfect for Asian-inspired meals, they make a healthy and satisfying treat any day of the week.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Chinese
Servings 20 (spring rolls)

Equipment

  • 1 Wok or large skillet
  • 1 Medium bowl (for sauce)
  • 1 colander
  • 1 Spoon (for pressing liquid)
  • 1 Grater or food processor (for vegetables)
  • 1 Knife and cutting board
  • 1 measuring spoons set
  • 1 Thermometer (for oil, optional)
  • Paper towels

Ingredients
  

  • 3 tablespoons soy sauce low sodium preferred
  • 1 tablespoon hoisin sauce
  • ½ teaspoon Sriracha hot chili sauce optional
  • 1 small head cabbage shredded (about 1 ½ pounds)
  • 2 large carrots peeled and shredded
  • 4 stalks celery shredded
  • 1 large onion 9–10 ounces, peeled and shredded
  • 1 tablespoon fresh ginger grated
  • 2 cloves garlic minced
  • 2 cups fresh bean sprouts
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground ginger
  • 1 package spring roll wrappers
  • Peanut oil for frying

Instructions
 

  • Prepare the Sauce Mixture: Start by combining the flavoring elements that will bring your veggie filling to life. In a small mixing bowl, pour in 3 tablespoons of soy sauce and 1 tablespoon of hoisin sauce.
    If you enjoy a mild kick, add ½ teaspoon of Sriracha chili sauce. Whisk these together until the mixture is smooth and evenly blended.
    Set this bowl aside—it will be added to the vegetables later to infuse them with savory, slightly sweet, and mildly spicy flavors.
  • Shred the Vegetables: The freshness and texture of your spring rolls depend heavily on how well the vegetables are prepared.
    Shred 1 small head of cabbage, 2 large carrots, 4 stalks of celery, and 1 large onion using a food processor fitted with a shredding disc or with a sharp knife and careful hands.
    Ensure the shreds are uniform and fine, so they cook evenly and fit perfectly inside the spring roll wrappers.
    Keep all the shredded vegetables in a large mixing bowl for easy access.
  • Cook the Aromatics: Next, heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
    Once hot, add 1 tablespoon of grated fresh ginger and 2 cloves of minced garlic. Stir constantly for 30–60 seconds until fragrant, ensuring they do not burn.
    The aromatic base will give your filling a rich, layered flavor that complements the freshness of the vegetables.
  • Sauté the Vegetables: Add the shredded cabbage, carrots, celery, and onion to the wok. Stir them continuously to coat evenly with the aromatics and oil.
    Cook over medium-high heat for approximately 20 minutes, or until the cabbage becomes translucent and the vegetables are tender but still slightly crisp.
    Stir frequently to avoid sticking and to ensure each piece cooks uniformly.
  • Add the Bean Sprouts: Introduce 2 cups of fresh bean sprouts to the cooked vegetables. Toss them gently into the mixture and cook for an additional 2 minutes.
    Bean sprouts add a delicate crunch and fresh flavor, making the filling light, crisp, and texturally interesting.
  • Season the Filling: Pour the prepared sauce mixture over the cooked vegetables and bean sprouts.
    Stir well to combine, ensuring that the sauce coats each vegetable strand.
    Season the mixture with 1 teaspoon of kosher salt, ¼ teaspoon freshly ground black pepper, and ½ teaspoon ground ginger.
    Continue cooking for another 2 minutes, allowing the flavors to meld together beautifully.
  • Drain Excess Moisture: Once the vegetables are cooked and seasoned, it’s crucial to remove any extra liquid to prevent soggy spring rolls.
    Transfer the mixture into a colander, and press gently with the back of a spoon to squeeze out moisture.
    This step ensures the filling will stay crisp when fried and makes the rolling process easier.
  • Prepare the Wrappers: Lay out a spring roll wrapper on a clean, flat surface with one corner pointing toward you like a diamond shape.
    Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out.
    Each wrapper should remain pliable and easy to fold, which is key to creating neat, tightly sealed spring rolls.
  • Assemble the Spring Rolls: Place 2 tablespoons of the prepared vegetable filling onto the bottom third of the wrapper.
    Begin folding by first bringing the bottom corner up over the filling, then folding the left and right corners inward toward the center, forming an envelope shape.
    Finally, roll the wrapper tightly toward the top corner and seal it with a few drops of water.
    Repeat this process with all wrappers and filling. Keep finished rolls covered with a damp paper towel until ready to fry.
  • Heat the Oil: Pour enough peanut oil into a wok or large skillet to reach a depth of about 2 inches.
    Heat the oil over medium-high heat until it reaches 375°F.
    If you don’t have a thermometer, test by dipping the edge of a wrapper into the oil—if it sizzles immediately, the oil is ready.
    Using peanut oil ensures a high smoke point, producing crispy rolls without burning.
  • Fry the Spring Rolls: Carefully lower 4 spring rolls at a time into the hot oil.
    Fry them for about 5 minutes, turning occasionally to achieve an even golden-brown color on all sides.
    Avoid overcrowding the pan to maintain the oil temperature and ensure crispy results.
  • Drain and Serve: Once golden and crisp, transfer the spring rolls to a plate lined with paper towels to remove excess oil.
    Let them cool for a few minutes before serving.
    These veggie spring rolls are perfect as an appetizer, snack, or side dish.
    Serve with your favorite dipping sauce, such as sweet chili, soy, or peanut sauce, and enjoy immediately.
  • Optional Freezing for Later: To store for future use, place uncooked spring rolls in a single layer on parchment paper and freeze until firm.
    Once frozen, transfer them to a freezer-safe Ziploc bag.
    When ready to eat, fry directly from frozen, adding 1–2 extra minutes to the cooking time.
    This makes meal prep quick and convenient while maintaining their signature crispiness.

Notes

  • Shred all vegetables evenly to ensure consistent cooking and easy rolling.
  • Drain the filling thoroughly to prevent soggy spring rolls.
  • Use fresh bean sprouts for a crisp, crunchy texture.
  • Keep unused wrappers covered with a damp towel to maintain pliability.
  • Fry with peanut oil for a high smoke point; vegetable oil works too.
  • Add Sriracha for heat, or omit for a milder flavor.